Be warned, this recipe may ruin how you enjoy pumpkin after tasting it. This is technically a side dish, but every time we have it I’m always wanting to eat more of it.
INGREDIENTS:
Butternut Pumpkin, 1 (~1kg)
Butter, 1 cup
Garlic, 2 cloves, finely chopped
Panko Bread Crumbs, 1/4 cup
Parmesan cheese, 1/3 cup, grated
Fresh Parsley, 1/4 cup, chopped
Salt, 1/4 tsp
Pepper, 1/8 tsp
METHOD:
Heat oven to 190 degree C (375F). Spray a 30x20 glass baking dish with cooking spray.
Peel, halve lengthwise, and seed the pumpkin. Cut into 1cm thick slices.
Arrange slices overlapping slightly in bottom of baking dish.
In a medium saucepan, melt butter (1 cup) over medium heat.
Reduce heat to low, add Garlic (2 cloves worth); cook for 2-3 minutes, stirring frequently until garlic is soft. (Do not let butter brown).
In a small bowl, mix panko bread crumbs (1/4 cup), parmesan cheese (1/3 cup), and 1 tablespoon of the butter-garlic mixture.
Brush the pumpkin with remaining butter-garlic mixture. Sprinkle on salt (1/4 tsp), pepper (1/8 tsp), and the bread crumb mixture.
Bake uncovered for 30-40 min (or until pumpkin is tender when poked with fork). Increase oven to 220 C (425F) for 5-10 more minutes, or until lightly browned.
Remove from oven, and sprinkle with parsley before serving.